[1]
A. da R. Almeida, M. R. F. Geraldo, L. F. Ribeiro, M. V. Silva, M. V. de O. B. Maciel, e C. W. I. Haminiuk, “<b>Bioactive compounds from brewer´s spent grain: phenolic compounds, fatty acids and <i>in vitro</i> antioxidant capacity”, Acta Sci. Technol., vol. 39, nº 3, p. 269–277, jul. 2017.